Fixing a high tannin problem

[pwrose]

Chokecherry is the wine in question.
Like winemaker I made a chokecherry wine this year and I added some tannins to it. Well come to find out they dont need any thats for sure.
So The question is
Is there anyway other than time to reduce the astringent taste that it has?
It taste very good and I think in time it will be an excellent wine, it is just very astringent. I was just wondering if there was a way to reduce the tannins or counter act them?

Fire away,

winemaker i know you will see this and hopefully with yours improving they way you said in your post you wont need to do anything to it. I just dont want to wait up to 2 years for it to mellow out. I will make more this comming year and certainly not add the tannins, LOL.

 

[djrockinsteve]

cold stabilize it. That will drop out some.

 

[winemaker_3352]

Yeah - i would do a CS to it - but i think i am just going to wait and see - to be honest - the taste has improved tremendously in the past 2 months. Will probably rack again in 3-4 months - will see how it is doing then..

 

[grapeman]

It normally takes at least a year for tannins to drop to good levels even without addition. Just set it aside and enjoy it in a couple years.

 

[Lurker]

Use 3 milliliters of raw egg white per gal. Tannin will drop out in about a week.

 

[pwrose]

Use 3 milliliters of raw egg white per gal. Tannin will drop out in about a week.

Can you give more details on how this is to be done. (Step by step would be good for me, Ill play the southern idiot on this one)

 

[Wade E]

Ive never done the egg whites but know that it is one of the only procedures to rid wine of excess tannins. It will also supposedly drop out color also. I agree with grapeman though to let it age about 8 months before doing so. The excess tannins will make ths wine shelf good.

 

[Lurker]

Use 3 milliliters of raw egg white per gal. Tannin will drop out in about a week.

If you decide to do this; I purchased and eye dropper that is graduated in milliliters. Broke an egg and sucked egg white into it. Dropped 3 ML into a gal jug of Chardonnay, gave it a little stir and and wala, 5 days later you could see sediment on the bottom and the wine was improved. I ate the rest of the egg.

 

[pwrose]

What I will do is try it on the extra that has been in the fridge now for about 2+ months.
It is only about a quart or so, but even after being in the cold for that long it still has a really bitter after taste. If that works I will bottle 1 gallon and apply the egg white method to the other 2 gallons.

I know next year not to add any tannins thats for sure!!!!!!!!!!!

Hopefully I dont ruin what could be a really good wine.

 

[Wade E]

How much tannin did you use per gallon? Maybe youll also need to extract the fruit earlier then usuall like elderberry.

 

[Lurker]

Be sure to get it to room temp before adding egg whites.

 

[pwrose]

1/2 tsp per gallon
1.5 tsp total

I will try that this weekend if I get the time, if not it will be 2-3 weeks before I will get to it, but time wont hurt I suppose.